These Traeger smoked pork belly burnt ends have become my go-to when I want to make something that impresses people. They’re bite-sized cubes of caramelized pork belly with crispy edges and incredibly tender, juicy centers. Perfect for parties, game day, or any time you want amazing finger food that people can’t stop eating.
So follow my simple steps below so you whip out this recipe like a true pitmaster.
Table of contents
Easy Smoked Pork Belly Ends
What I love most about these pork belly burnt ends is how they turn out perfectly every time with minimal effort. You cube up the pork belly, season it, and let the Traeger handle the rest. Everyone will be requesting these caramelized bite-sized pieces of porky heaven, as they are packed with flavor and are just the right amount of crispiness and juiciness.
What You’ll Need to Make Pork Belly Ends
- Pork Belly
- Honey
- Brown Sugar
- Olive Oil
- Butter
How to Make Traeger Pork Belly Ends
Step 1: Prepare the Pork Belly
Start by removing excess moisture from the pork belly with paper towels, then trim any remaining thick fat from the outside. Cut the pork belly into even-sized 1-inch cubes and season with salt and black pepper. Let the seasoned cubes sit in the refrigerator for 60 minutes to draw out moisture, then pat them dry again before marinating.
Whisk together soy sauce, lime juice, brown sugar, water, minced garlic, and black pepper in a mixing bowl until well combined. Place the pork belly cubes in ziplock bags and pour the marinade over them, tossing to ensure every piece is evenly coated. Seal the bags and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor penetration.
Step 2: Smoke!
Preheat your smoker to 225°F with the lid closed. Once the smoker reaches temperature, place the marinated pork belly pieces on the grill grates and insert a temperature probe into the largest cube. Close the lid and smoke for 3 hours, maintaining a consistent temperature throughout the cooking process.
Step 3: Sauce ‘Em Up!
While the pork smokes, prepare your glaze by whisking together brown sugar, honey, soy sauce, lime juice, and water in a saucepan over medium heat until it thickens slightly.
Increase your Traeger temperature to 275°F. Then, remove the pork belly to a foil pan and toss with the prepared glaze until completely coated. Cover with foil and return to the smoker for 45 minutes. Remove the foil and cook for another 15 minutes until deeply caramelized and to let the sauce thicken up
Step 4: Serve
Remove the glazed pork belly cubes from the smoker and let them rest on a wire rack for 10 minutes, covered with foil to allow excess fat to drain. This resting period ensures the perfect texture before serving these crispy, caramelized pork belly ends.
What Internal Temperature Should the Pork Belly Reach?
Your pork belly should reach an internal temperature of 165°F to ensure it is safe to eat. However, in this recipe, you’ll have to put the pork belly in the smoker for another 1.5 hours after it reaches the safe internal temperature to allow the sauce to thicken and the pork to caramelize.
So, when the pork belly burnt ends, it should reach an internal temperature of 190°F —205°F by the time it is ready to be removed from the smoker.
How to Store Leftovers and Reheat
Any leftover pork belly burnt ends can be stored in an airtight container in the refrigerator for up to 3-4 days without going bad.
If you’re freezing, you can put the pork belly in an airtight, freezer-safe container and freeze it for up to 3 months.
For reheating, place the leftovers on a baking sheet and bake or smoke them at 350°F until warm. If you reheat frozen leftovers, let them thaw in the fridge overnight before warming them up.
My Favourite Wood Chips
Ideally, you should use wood pellets with a sweet and mild flavor, like applewood, for pork if you want a more smoky flavor, smoke cherry, hickory, pecan, or maple wood chips while making this recipe.
What to Serve With Pork Belly Burnt Ends?
You can serve this dish alongside other finger-licking sides, appetizers, or a main dish.
Bacon Mac and Cheese
Texas Twinkies
Baked Jalapeno Poppers
Smoked Beans
Want More Burnt Ends Recipes?
Love burnt ends as much as we do? Then you need some more recipes.
Pork Shoulder Burnt Ends – Pellet Grill Recipe
SPAM Burnt Ends
Country Style Rib Burnt Ends
Smoked Pork Belly Burnt Ends
Smoked Salmon Burnt Ends
Smoked Burnt Ends
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More Traeger Recipes
If you’re looking for more Traeger smoker recipes, I have them. I have over 80 recipes I have tested, cooked, and eaten, which isn’t a bad job.
Traeger Smoked Corish Hen
Traeger Brisket
Traeger Cuban Sandwich
Traeger Egg Salad Sandwich
Traeger Broccoli
Traeger Turkey
Traeger Smoked Pork Belly Ends
Equipment
- 1 Traeger
Ingredients
- 2 lb skinless pork belly cut into 2-inch cubes
- 1/3 cup soy sauce replaces fish sauce
- 1 tablespoon fresh lime juice adds the tang
- 3 tablespoons brown sugar
- 2 tablespoons water
- 2 tablespoons freshly minced garlic about 6 medium cloves
- 2 teaspoons freshly ground black pepper
- Salt to taste
- 1-2 chunks of light smoking wood apple or cherry
Glaze
- 1/3 cup brown sugar
- 1/4 cup honey
- 2 tablespoons soy sauce replaces fish sauce
- 1 tablespoon lime juice
- 2 tablespoons water
Instructions
- Prep the Pork: Start by removing excess moisture from the pork belly with paper towels, then trim any remaining thick fat from the outside.
- Cut the pork belly into 1-inch cubes and season with salt and black pepper. Let it sit in the refrigerator for 60 minutes to allow the salt to draw out moisture, then pat dry again with paper towels.
- Marinade: In a mixing bowl, whisk together the soy sauce, lime juice, brown sugar, water, minced garlic, and black pepper until well combined.
- Place the pork belly cubes in ziplock bags and pour the marinade over them, tossing to ensure even coating. Seal the bags and refrigerate for at least 4 hours, or up to 24 hours for deeper flavor.
- Load your Traeger with cherry wood pellets and set the temperature to 225°F, waiting for it to reach the target temperature.
- Place the marinated pork belly pieces directly on the grill grates and insert a temperature probe into the largest cube. Close the lid and smoke for 3 hours, maintaining consistent temperature throughout.
- While the pork is smoking, prepare the glaze by whisking together brown sugar, honey, soy sauce, lime juice, and water in a saucepan over medium heat. Bring the mixture to a boil, then reduce to low heat and simmer until it thickens slightly, about 5 minutes. Remove from heat and set aside until ready to use.
- Increase your Traeger temperature to 275°F and remove the smoked pork belly to a foil pan or baking tray. Cover the pork with the prepared glaze and toss to coat evenly.
- Cover the tray with foil and return to the smoker for 45 minutes, then remove the foil and continue cooking for another 15 minutes until the pork develops a deep, dark color. Let the pork belly rest on a wire rack for 10 minutes, covered with foil to allow excess fat to drain.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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